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Jéroboam Sangioveto Toscana I.g.t. 2004 - 3 lt.

SAN1330

New

240,00 €

Sangioveto di Badia a Coltibuono was created in 1980 as an affirmation of Chianti pride and as a recognition of the quality of the best Sangiovese of this area.

The rules of Chianti Classico didn't allow the possibility of using only Sangiovese and thus was born one of the first SuperTuscans made with 100% Sangiovese.

More details

10 Items

Jeroboam Sangioteto Toscana i.g.t. 2004 3 lt with wooden box

Organic


‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past
in Chianti for the Sangiovese varietal.
The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages.

Vintage notes

2004 was characterized by a “traditional” climate where alternating periods of atmospheric disturbance and stability provided temperatures in line with historical averages. The spring rains and hot summer resulted in exceptional quality with excellent grape concentrations. Hand picking made it possible to carefully select the grapes in the vineyards and, subsequently, on the grading table inside the winery.
Harvest period: 7th October - 27th October

Tasting Notes

Dark ruby colour with shades of purple. Very intense nose with bouquet of balsamic, flowery violet, iris, spices, red fruits, vanilla and cloves.
On the palate it reveals its great structure, dry and savoury supported by balanced acidity, warm and persistent with great aging potential. Supple tannins become refinement of taste, soft and velvety by time.

Details

Zone of production: Monti in Chianti (SI)
Location: Montebello, Argenina
Altitude and orientation: 260-370 m. s.l.m. Sud, S-W
Soil: Clay, and limestone rock
Age of vineyard: 25 -55 years old
Training system: Guyot
Plant  density per hectare: 5500-6600
Grape varieties: Sangiovese
Harvest: Hand-picked. The highest quality grapes from the estate’s oldest vineyards
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown.  Maceration on the skins for 4-5 weeks
Ageing: 18-20 months in barriques of French oak. 6 months minimum of bottle age before release
No. of bottles produced: 6.400
Alcoholic content (%): 15


Recommended serving temperature: 64°F (18°C)
Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews.  Aged cheeses and chocolate

Awards Vintage

L'Espresso I Vini d'Italia 2009: Excellence

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